Chicken & Dumplings

Directions

1. In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, add 1 turn of EVOO, melt 3 tablespoons butter over medium heat.
2. Add onion, carrots and thyme.
3. Cook… stirring until onion softens, about 5 minutes.
4. Add ¾ cup flour; cook, while constantly stirring, 30 seconds.
5. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste.
6. Salt & pepper cut chicken and add to pot, reduce heat to medium-low.
7. Add Tabasco, cover; cook, stirring occasionally, 20 minutes.
8. While the chicken is cooking, melt 4 tablespoons butter in a heavy skillet.
9. Add milk and bring to a boil.
10. Add ½ tsp salt to ½ cup + 2 Tbs flour and, whisk well. (The mixture will be pasty and sort of difficult to whisk, just mix it the best you can so the butter and flour are incorporated.)
11. Remove from heat and let sit for 2 minutes.
12. Add 2 eggs, 1 at a time – mix fast and hard.
13. Once chicken has been cooking for 20 minutes, stir in peas.
14. Raise heat to return to a simmer, drop dumpling batter into the soup by tablespoonfuls, (They grow while they cook, so be sure to space them out.)
15. Reduce heat so soup maintains the lowest possible simmer.
16. Cover and simmer for additional 20 minutes, until chicken is tender and dumplings are firm.
17. I add red papper flakes when serving but I like it hot.